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Onion, Orange and Olive Salad with Tuna (Stage 4)
INGREDIENTS:
  • - 4 navel oranges, peeled and cut crosswise into thin slices
  • - ½ cup thinly sliced onion
  • - 1 (6 ounce) can albacore tuna in water, drained
  • - ¼ cup sliced ripe olives
  • - 2 Tablespoons white wine vinegar
  • - 2 Tablespoons orange juice
  • - 1 Tablespoon extra-virgin olive oil
  • - ¼ teaspoon cumin seeds
  • - 1/8 teaspoon crushed red pepper
  • - 1 garlic clove, crushed

Arrange orange slices and onion slices on a serving platter and top with tuna and olive slices.  Combine the vinegar and remaining ingredients in a small bowl and stir with a whisk until well blended.  Drizzle vinegar mixture over salad.

Calories 120; Carbohydrates 14g; Fat 3g; Protein 9g; Recipe Yield 6 servings

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